Start by patting the chicken dry with paper towels — this helps it sear better.

Cut it into bite-sized pieces and place them in a bowl.

Add the paprika, garlic powder, salt, and pepper. Toss until each piece is well coated.

Set aside while you heat the pan.

Pro Tip: Patting the chicken dry before seasoning helps it brown instead of steam — major flavor boost.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Once hot, add the chicken in a single layer. Don’t overcrowd the pan — cook in batches if needed.

Let them sear undisturbed for 2–3 minutes until golden on one side, then flip and cook another 2–3 minutes until fully cooked and golden brown on all sides.

Remove from the pan and set aside.

Pro Tip: Don’t stir too soon — letting the chicken sit gives you that beautiful, crispy sear.

In the same skillet (don’t clean it — flavor lives there!), reduce the heat to medium.

Add 2 tablespoons of butter and the minced garlic.

Sauté for about 30 seconds to 1 minute, just until fragrant — don’t let it burn.

Return the cooked chicken to the pan and toss to coat in the garlic butter.

Sprinkle with chopped parsley if using, then remove from heat and set aside.

Bring a medium pot of salted water to a boil.

Add the pasta and cook according to the package directions until al dente.

Before draining, reserve about 1/4 cup of the starchy pasta water — you'll need it for the sauce.

Drain the pasta and set it aside.

In a clean saucepan or the empty pasta pot, melt 2 tablespoons of butter over medium heat.

Add the minced garlic and sauté for about 30 seconds until fragrant.

Slowly pour in the heavy cream, stirring constantly.

Let the mixture simmer for 2–3 minutes, then stir in the Parmesan cheese.

Keep stirring until the cheese is fully melted and the sauce is smooth.

Season with salt, pepper, and red pepper flakes (if using).

If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.

Pro Tip: Whisk continuously while adding the cheese — it helps create a smooth, lump-free sauce.

Add the cooked pasta to the creamy sauce and toss until everything is well coated.

Plate the pasta and top generously with the garlic butter chicken bites.

Garnish with extra parsley or Parmesan, if you’re feeling fancy.